SAMBUCA ROMANA RECIPES

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SAMBUCA SHRIMP RECIPE - FOOD.COM



Sambuca Shrimp Recipe - Food.com image

Make and share this Sambuca Shrimp recipe from Food.com.

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 4 serving(s)

Number Of Ingredients 6

1 lb large cooked shrimp, thawed if frozen
3 tablespoons butter (separated)
1 -2 clove minced fresh garlic, to taste
1/3 cup heavy cream
2 ounces sambuca liqueur (or other anise based liqueur)
salt and pepper

Steps:

  • Melt butter, add minced garlic and 2 tbsp of the butter, add the heavy cream and mix well.
  • Can refrigerate at this point for a couple of hours to allow the garlic flavor to blend.
  • In a heavy skillet, melt the remaining butter on med/high heat and saute the thawed shrimp until heated through.
  • Add Sambuca and flambe, (if open flame, remove from heat).
  • Reduce heat immediately and add the butter, garlic and cream mixture.
  • Simmer for about 5 minutes and serve immediately.

Nutrition Facts : Calories 258, FatContent 17.2, SaturatedFatContent 10.4, CholesterolContent 271, SodiumContent 322.9, CarbohydrateContent 0.8, FiberContent 0, SugarContent 0, ProteinContent 24.2

CHICKEN SALTIMBOCCA RECIPE - LIDIA BASTIANICH | FOOD & WINE



Chicken Saltimbocca Recipe - Lidia Bastianich | Food & Wine image

Chef Way The chefs at Felidia in New York City wrap boned quail in speck (smoked prosciutto) and pan-roast it until succulent.Easy Way Replace the quail with pounded chicken breasts; cover one side of the chicken with prosciutto and sear in a pan. More Fast Chicken Recipes

Provided by Lidia Bastianich

Categories     Meat + Poultry

Total Time 40 minutes

Yield 4

Number Of Ingredients 9

Four 6-ounce skinless, boneless chicken breast halves, butterflied and lightly pounded
Salt and freshly ground pepper
8 large sage leaves
4 thin slices prosciutto di Parma
All-purpose flour, for dusting
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter, cut into tablespoons
1/4 cup plus 2 tablespoons dry white wine
1 cup chicken stock or low-sodium broth

Steps:

  • Season the chicken with salt and pepper. Place 2 sage leaves on each breast. Top with a slice of prosciutto, trimming it to fit. Press the prosciutto to help it adhere to the chicken. Dust the chicken with flour, shaking off the excess.
  • Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute. Transfer the chicken to a plate; repeat with the remaining chicken. Pour off any fat and wipe out the skillet.
  • Add the remaining butter to the skillet. Add the wine and cook over high heat until reduced by half, 2 minutes. Add the stock and bring to a boil. Cook until reduced by half, 3 minutes.
  • Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes; season with salt and pepper. Transfer the chicken to plates, pour the sauce on top and serve.

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